FEEDS: 2-3

WHAT YOU’LL NEED:

• ½ lb. fresh sugar snap peas
• 1 T. good quality olive oil
• salt
• 1 T. dried mint

LET'S COOK

Clean the fresh sugar snap peas by simply snipping the stem ends. If the flower ends need the same, do so to each one.

Bring a pot of water to a boil and slat it lightly. Drop in the peas and bring back to a boil. Cook for 3-5 minutes, testing occasionally to determine how crisp you like them.

When they have a texture you appreciate, drain them. Place the pot back on the stove on the lowest burner setting. Add the oil, a pinch of salt and then rub the dried mint between your palms, over the peas, to release the flavors.

Stir it all up and simmer on the burner for a minute or two. Serve with grilled lamb chops, chicken or even pork.

MORE IDEAS:

I always have a pot of water on the stove barely boiling when I cook. That way, when I need boiling water, it’s at the ready.

Also, you can use 3 T. of fresh mint in place of the dry.